- 40 minutes
- 60 minutes
- Preheat oven to 425° F. Set the pie crusts out on the counter so that they come closer to room temperature.
- First, you will core, skin and slice your apples to an uniform size and place in a bowl with the lemon juice. Keep mixing the apples around to prevent browning and add cinnamon.
We will then partially cook the apples and cranberries. Add the apple and cinnamon mix with the cranberries to a medium saucepan with the 3/4 cup sugar. Cook over medium heat for about 10 minutes until the apples and cranberries start to juice. If the apples happen to be excessively juicy you can add 2 tablespoons of flour to tighten up the mix. Mine were not excessively juicy.
- While the apples and cranberries are cooking line a 9-inch pie plate with one of the refrigerated pie crusts.
Take the second pie crust roll it out and cut out some of your favorite fall designs with cookie cutters or pie crust cutters to top the pie. I used leaves for the fall season.
Brush the leaves with an egg wash. To create the egg wash simply whisk one egg and brush it onto the leaves.
- Once the apples and cranberries have cooked to create some juices put into the pie plate lined with the crust. I added just a few additional cranberries coated with sugar on top of the pie.
- Bake the pie on a cookie sheet for roughly 15-20 minutes until the edges brown. Make sure to bake it on the lowest grid in the oven so that the bottom crust bakes. Once the edges brown cover the pie edges and leaves with aluminum foil to slow their browning while the rest of the pie cooks.
- Drop the oven temperature to 350°F. Continue to bake for roughly another 20-30 minutes. Apples and cranberries should be fork tender when the pie is complete.
- Top with your favorite whipped cream or vanilla ice cream to have the perfect blend of sweet and tart!